Toffee Cupcakes

I haven’t baked cupcakes in awhile. I made some about a month ago for a coworker’s baby shower, but that’s really been it. I got quite burned out on them, but lately, I’ve been thinking of making some again. I don’t know where the craving came from, but I settled on making Toffee Cupcakes.

Toffee Cupcakes

I waffled about whether or not to make the cupcakes chocolate, but in the end I decided not to. I’ve also been mulling over whether or not I want to make homemade Funfetti cupcakes…I think I’m just craving simple vanilla-flavored stuff these days.

Toffee Cupcakes 2

The cupcakes were easy enough. I wasn’t sure what I wanted to do for the frosting, but in the end, I went with a Rum Buttercream (which is nothing more than a regular buttercream, but with rum extract instead of vanilla…The rum extract reminds me of Butter Rum LifeSavers–My all-time favorite flavor).

Toffee Cupcakes 3

I think they turned out rather well.

Yield: 2

Toffee Cupcakes

Toffee Cupcakes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


For the cupcakes:

  • 2/3 C unsalted butter, softened
  • 1 1/4 C dark brown sugar, packed
  • 3 eggs
  • 2 tsp. vanilla bean paste
  • 2 C all purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 C buttermilk (or sour milk*)
  • 1/2 C chocolate-covered toffee bits (I used Heath), plus extra for sprinkling

For the Rum Buttercream:

  • 1 C unsalted butter (2 sticks), softened
  • 4 C powdered sugar, sifted
  • 2 tsp. rum extract
  • 2-3 Tbsp. milk


To make the cupcakes:

Preheat oven to 350 degrees F. Place cupcake liners in a muffin tin and set aside. In a small mixing bowl, sift together flour, baking powder and salt.

In the bowl of a stand mixer, cream together butter and brown sugar until light and fluffy. Add the eggs one at a time, scraping the bowl after each egg. Add the vanilla bean paste.

Alternate adding the flour and the milk to the butter mixture, beginning and ending with the flour. Scrape the bowl after each addition. Do not overmix. Fold in the toffee bits.

Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove the cupcakes and cool completely on a wire rack.

To make the Rum Buttercream:

In the bowl of a stand mixer, cream the butter on medium-high speed until light and fluffy, about 3-4 minutes.

Reduce the speed to low, and begin adding half the powdered sugar, 1/2 C at a time. Add the rum extract and 1 Tbsp. of milk. Scrape the bowl, then add the remaining powdered sugar.

Once all the powdered sugar has been incorporated, increase the speed to medium-high, and whip for 2-3 minutes. Frost cupcakes as desired, sprinkling additional toffee bits on top.


*To make sour milk, place a tablespoon of white vinegar in a 1-Cup measuring cup. Add enough whole milk to equal 1 cup (8 ounces). Stir and let sit for 5 minutes before using.

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I thought the rum buttercream might be a little too sweet–At least I thought so when I first tasted it. But it wasn’t once I put it on the cupcakes. I was surprised at how tasty they were–And how moist the cupcake itself was. I have 2 dozen of them to snack on the rest of the weekend. Yum!

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